Recipe for Raw Oyster Mushroom Salad with Marjoram
Delicious raw oyster mushroom salad flavored with marjoram, extra virgin olive oil, and a hint of lemon juice. A simple yet refined idea for a light and flavorful appetizer or side dish.
Ingredients
- 400 g Mushrooms Caesar's
- Marjoram Fresh
- Olive oil Extra virgin
- Lemon Juice a few drops
- Salt fine
Instructions
- Carefully clean the ovoli mushrooms, removing any traces of dirt and debris with a damp cloth or a gentle brush.
- Slice the mushrooms thinly and arrange them on a serving plate.
- Sprinkle the ovoli slices with a few drops of fresh lemon juice to prevent them from turning dark and to add a slightly acidic touch to the dish.
- Finely chop the fresh marjoram and sprinkle it over the sliced ovoli to infuse them with its characteristic aroma.
- Lightly season with salt according to your personal taste.
- Drizzle the salad with a thread of extra virgin olive oil, which will enhance the mushrooms' natural sweetness without overpowering their delicate flavor.
- Gently toss the salad to ensure all the ingredients are perfectly combined.
- Let the salad rest for a few minutes before serving to allow the flavors to meld.
Notes
To add an original touch to your salad, add some very thin shavings of PDO Parmigiano Reggiano on top of the ovoli before the final seasoning with olive oil; this will add a rich and savory note that pairs perfectly with the sweetness of the mushrooms and the fragrance of the marjoram.